Melt some butter and slather the steak with it. Coarse ground pepper and Kosher salt to taste. Grill over hot coals to medium rare. That is my version of the perfect steak. If you can't bring yourself to eat it without additional flavor, saute some fresh mushrooms and sliced sweet onions. Oh dear God, my stomach is cramping with hunger just thinking about it.

I don't marinade anymore, just S&P and butter, But back when I was in the Restaurant business every once in a while I would cut me a nice center cut rib eye and soak it overnight in beer with some cut up onion and it was great

I don't marinade anymore, just S&P and butter, But back when I was in the Restaurant business every once in a while I would cut me a nice center cut rib eye and soak it overnight in beer with some cut up onion and it was great

gary

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Gary Beer is the best meat tenderizer I have ever used. No marinade just a simple pat of Garlic Butter when finished.

The thing about marinades (beer) and all the rest they change the flavor of the meat, not saying that's a bad thing, and depending on what you are in the mood for. I was telling my grandson, when I was in the food business we had a guy that came in every week, ordered a rib eye Rare and mean rare. Always gave the waitress specific instructions until everyone got to know him.

He said tell the cook, just salt and pepper, throw it on the grill count to 5, turn it over count to 5, then on the plate.

On a quality cut of meat I prefer only salt and pepper. But, on lesser cuts, Allegro Brisket Sauce is fantastic. Gives a nice smokey flavor even on a gas grill. Whenever I serve one to someone who hasn't had it before, they always say, "Wow! What did you do to this steak?" That stuff is magic.

On a quality cut of meat I prefer only salt and pepper. But, on lesser cuts, Allegro Brisket Sauce is fantastic. Gives a nice smokey flavor even on a gas grill. Whenever I serve one to someone who hasn't had it before, they always say, "Wow! What did you do to this steak?" That stuff is magic.

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I've never seen the Brisket Sauce in the stores here, just the marinade. My wife likes McCormick's Montreal Steak Seasoning blended with a 1/4 cup olive oil and a couple of tablespoons of soy sauce. The first time I made a steak for her with that marinade she said it was better than any she had and that's the only way she wants it marinaded now. I like to switch up and yes just salt and pepper is great too.

I've never seen the Brisket Sauce in the stores here, just the marinade. My wife likes McCormick's Montreal Steak Seasoning blended with a 1/4 cup olive oil and a couple of tablespoons of soy sauce. The first time I made a steak for her with that marinade she said it was better than any she had and that's the only way she wants it marinaded now. I like to switch up and yes just salt and pepper is great too.

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The brisket sauce is very similar to the regular marinade except it's smokey and a little sweeter.

This is my favorite. It is sold in some grocery stores(small bottles) in NorCal gracery stores and larger bottles at a Chico, Ca. Costco(maybe others, but so far I've only seen it there, and cheaper, too.)

It's has chunks of garlic but, not over powering. A reasonably thick steak takes 3-4 hours +/- marinade time. No additional salt or spices are needed.

Basque Norte.
This is my favorite. It is sold in some grocery stores(small bottles) in NorCal gracery stores and larger bottles at a Chico, Ca. Costco(maybe others, but so far I've only seen it there, and cheaper, too.)
It's has chunks of garlic but, not over powering. A reasonably thick steak takes 3-4 hours +/- marinade time. No additional salt or spices are needed.
I even marinaded salmon bellies and hot smoke them.

This one was passed down from my mom that she used on flank steak but I've used it on sirloin tip, top sirloin, bottom/top round and skirt steak both think and super thin. It's great for steak played by itself but also for steak sandwiches with red onion and horseradish/sour cream spread. With the skirt steak my kids eat the thin steak strips like potato chips.

Recently did a small center cut tenderloin and some boneless short ribs, all they needed was a little EVOO and some salt and pepper. Will post full before and after next time. [GALLERY="media, 368786"][/GALLERY][/quote]
Now that looks like some "Good Eats". And I'm gonna try that marinade your kids like.